Chicken with Fruits from the Wok
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
539
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 41.96 g | (43 %) | ||
| Fat | 19.04 g | (16 %) | ||
| Carbohydrates | 53.79 g | (36 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 5.92 g | (20 %) |
more nutritional values
| Vitamin A | 24.37 mg | (3,046 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 26.91 mg | (224 %) | ||
| Vitamin B₆ | 1.23 mg | (88 %) | ||
| Folate | 61.56 μg | (21 %) | ||
| Pantothenic acid | 1.94 mg | (32 %) | ||
| Biotin | 0.68 μg | (2 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 153.77 mg | (162 %) | ||
| Potassium | 965.7 mg | (24 %) | ||
| Calcium | 62.27 mg | (6 %) | ||
| Magnesium | 81.48 mg | (27 %) | ||
| Iron | 2.27 mg | (15 %) | ||
| Zinc | 1.82 mg | (23 %) | ||
| Saturated fatty acids | 3.35 g | |||
| Cholesterol | 106.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams canned Water chestnut
- 200 grams canned Lychee
- 1 Pineapple (about 400 grams)
- 3 centimeters fresh ginger
- 500 grams Chicken breasts
- 4 Tbsps light sesame oil
- salt
- 1 pinch ground cilantro
- 1 lemon (juice)
- 1 pinch brown sugar
- 1 Tbsp light soy sauce
Preparation steps
1.
Drain the water chestnut and lychee. Peel the pineapple and remove the stalk. Cut into 1 cm thick slices, and quarter each slice. Peel the ginger and cut into thin slices. Wash the meat, pat dry and cut into strips.
2.
Heat 2 tablespoons of oil in the wok. Brown the meat together with the ginger for 2-3 minutes, while stirring. Season with salt and coriander. Remove the meat and ginger, and heat the remaining oil. Add the fruit and fry for 3-4 minutes. Add the lemon juice and sugar. Add the meat and ginger back into the pan, mix together, and season with soy sauce. Serve immediately.
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